Eggplant and Persimmon Soup

Everyone knows that persimmon is a delicious fruit, but can you use persimmon as an ingredient to make delicious eggplant and persimmon soup ? Let me introduce it to you.

persimmon

Persimmon, also known as the "king of fruits", is sweet and juicy, rich in nutrients, and has a good rehabilitation effect on cardiovascular and cerebrovascular patients. In addition to this major effect, it also helps to treat minor problems in daily life, such as nourishing the stomach, clearing dry heat, replenishing deficiency, moistening the lungs and resolving phlegm, quenching thirst and promoting fluid, diuresis, bowel movement, strengthening the spleen, laxative, softening hard masses, relieving alcohol, relieving cough, removing heat, and stopping bleeding. Eating persimmons makes you feel fuller than eating the same amount of apples or raw pears, which will affect your appetite and reduce your intake of regular meals.

Eggplant and persimmon soup ingredients:

Tomatoes and eggplants. (The quantity should be determined according to the number of people in your family. I used one of each.)

Eggplant and persimmon soup seasoning:

Light soy sauce, salt, oyster sauce, and minced garlic.

Eggplant and persimmon soup recipe:

1. Cut the eggplant into long strips and the tomato into large slices;

2. Put a little more oil in the pan than usual. When the oil is hot, add the minced garlic and stir-fry until fragrant. Add the eggplant and stir-fry. At the same time, add soy sauce and salt and continue to stir-fry.

3. When the eggplant is soft and almost cooked, add a small bowl of water, bring to a boil over high heat, place the tomato slices on the eggplant, cover the pot and simmer;

4. When the soup is almost gone, add a spoonful of oyster sauce, stir-fry for a few times and serve.

Eggplant and Persimmon Soup Notes:

Eggplant skin is very nutritious, so it is best not to remove it.